Crispy Mushrooms with Charred Scallions, Lemon Ricotta, and Herbs

Elena Besser

  • Prep Time



  • Total Time



  • Servings




  • 1 cup ricotta
  • 1 Wonderful Seedless Lemon, zested and juiced
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons olive oil, plus more for drizzling
  • 1 bunch scallions
  • 1½ lbs. mushrooms (e.g., oyster, trumpet, cremini, shiitake), stems trimmed, cut into 2" pieces
  • 2 tablespoons butter
  • 2 cloves garlic, smashed
  • 1/3 cup fresh soft herbs (e.g., parsley, mint, basil, tarragon, dill, cilantro), packed and chopped
  • 1 Wonderful Seedless Lemon, quartered


  1. In a small bowl, combine ricotta with Wonderful Seedless Lemon juice and zest. Season with salt and pepper to taste; set aside.
  2. In a large skillet over medium-high heat, add 1 tablespoon olive oil. Add the scallion bunch, season with salt, and cook until softened and charred, 2 to 3 minutes per side. Remove and cut the scallions into ½" pieces.
  3. In the same skillet, add remaining oil. Once shimmering, add mushrooms and cook for 8 to 10 minutes, turning every couple of minutes to ensure browning on all sides, until crispy and tender. Add butter and garlic to the skillet. Baste the mushrooms spoon for an additional 2 minutes. Season with salt and pepper.
  4. Smear the ricotta mixture on the bottom of a large plate, and top with mushrooms, then charred scallions and fresh herbs. Serve with lemon wedges and drizzle with additional olive oil.

In This Recipe

Wonderful® Seedless Lemons

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